Spice-Rubbed Grass-Fed Lamb Chops
Lemony Roasted Vegetables & Feta-Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Lamb chops are delicate and hearty at the same time. We’re showing off those qualities by plating them with rustic yet refined sides with Greek inspiration. The lemon and garlic in the potatoes (roasted with zucchini and shallot) and the feta in the salad really hit the spot.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 3 Cucumbers
- 2 Green zucchini
- 2 Garlic cloves
- 1 Lemon
- 1 Shallot (or onion)
- 450g Potatoes
- 90g Feta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 15 min., until partially cooked.
Mise en place
- Meanwhile, mince the garlic.
- Zest and juice the lemon.
- Quarter the zucchini lengthwise; halve crosswise.
- Peel and quarter the shallot lengthwise; separate the petals.
- Medium-dice the cucumbers.
- Crumble the cheese.
Finish the vegetables
- When the potatoes are partially cooked, add the zucchini, shallot, garlic, 1 tbsp lemon juice (double for 4 portions), the lemon zest, a drizzle of oil and S&P; toss well.
- Roast, flipping halfway, 10 to 12 min., until tender.
Cook the lamb
- Meanwhile, pat the lamb dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Make the salad
- In a large bowl, combine the cucumbers, cheese, 1 tbsp remaining lemon juice (double for 4 portions), a drizzle of oil and S&P.
Plate your dish
- Divide the vegetables between your plates.
- Top with the lamb.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
